Banana Cake with Almond Buttercream
Serves 845 mins prep30 mins cook
If you're clinging to the last few days of summer, while simultaneously excited for the beginning of fall, this Banana Cake with Almond Buttercream is for you! This cake is topped with an almond chocolate buttercream topped with champagne grapes, fresh figs, kumquats and sliced almonds to thrill the taste buds.
0 servings
What you need
tsp baking soda
tsp salt
cup coconut oil
tsp vanilla extract
cup granulated sugar
cup sour cream
cup unsalted butter
cup powdered sugar
cup almond
Instructions
Banana Cake 2 Preheat your oven to 350 degrees Fahrenheit. 4 Combine all your dry ingredients – flour, baking soda and salt in a medium-sized bowl, give it a whisk and set aside. 24 Add the coconut oil, vanilla extract and sugars into a large bowl and beat together until well mixed. 8 Add the egg, then scrape the bowl making sure ingredients are mixed well. Then add the sour cream, mix and finally add the mashed bananas mixing until combined. 10 Add the dry ingredients, and mix until just combined. 23 Pour batter into a greased 6-inch cake pan and bake for 40-45 minutes. For a shorter single-layer cake, you can always instead bake your cake in an 8-inch cake pan for a shorter amount of time. Make sure to check that the cake is fully baked with a toothpick before removing it from the oven and allowing it to cool completely before assembling. Almond Buttercream 16 In a mixing bowl, beat the butter on medium speed until smooth with the paddle attachment. 18 Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for a few minutes, scraping the sides as needed, until the mixture is smooth and creamy. 22 Finally, add the melted chocolate and continue beating until the frosting is thick and fluffy. Spread across the top of your cooled cake, top with fresh fruit and enjoy!View original recipe